*  Exported from  MasterCook  *

                       BREAD PUDDING WITH RUM SAUCE

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Puddings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Stale bread -- 3/4" cubes
   6                    Eggs
   6       c            Milk
   3       c            Sugar
   3       tb           Vanilla extract
   1 1/2   c            Raisins -- soak in water,
                        Drain
   4 1/2   tb           Butter -- melted
   1       t            Cinnamon
     1/2   ts           Nutmeg
   1       c            Pecans -- chopped
                        RUM SAUCE-----
   1       lb           Butter
     1/4   c            Milk
  10       tb           Cornstarch
   4       c            Sugar
   4                    Egg yolks -- beaten
     1/2   c            Rum

  Whip milk, butter and eggs until smooth and creamy.
  Whip in sugar then cinnamon, nutmeg and vanilla.
  Toss together bread, pecans and raisins. Grease two
  shallow 13x9" pans. Put bread mixture in. Pour milk
  mixture over. Let stand for 5 minutes. Press down
  the bread and bake 45 minutes at 350 or until firm.
  Rum Sauce- Melt butter. Stir in sugar; softly boil 7
  or 8minutes (should be golden in color). Remove
  from heat. Whip in rum. Dilute cornstarch in 1/4 cup
  milk. Return to heat and whip in until thickened.
  Remove from heat, let cool a bit, then slowly whip
  in beaten egg yolks. Serve on a dessert plate with a
  dollop of whipped cream as garnish.
                           
  Recipe By     : "Sarasota's Chef du Jour"
 
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